seriously bad taste

Sunday, March 30, 2014

Just a quick beauty shout out post. I wore my new Obsessive Compulsive Cosmetics lip tar yesterday. One coat of this lip gloss managed to last me through seven hours of shopping, drinking, and bipolar New England downpours. I have never experienced such a great product in my life. It is long lasting, not drying (considering the coverage and wear), and absolutely divine in color. And, oh yeah, it's vegan and cruelty free. Well worth the purchase!I took the following steps:1. Primed my lips with Fresh Sugar Lip Treatment (or EOS balm ball or any of your favorite clear chap stick)2. Brushed on my Obsessive Compulsive Cosmetics (don't you just love the name?!) matte Lip Tar in Hush (antique bridal pink)3. Delicately rehydrated at random with chap stick while running my errands when my lips felt dry. (Only happened twice in 7 hours and drinking a glass bottle of deep red Harley tea did not even phase the lip tar).*Just a note - you may want to lip-line in step 2 if you use a dark color to prevent feathering outside your lips.

Wednesday, March 12, 2014

So it's a couple weeks overdue, but here's the report for February's "daily exercise" goal.

Did I exercise every day? No, but almost :).

Did I increase activity over January? Yes.

How do I know? Runkeeper. It's an app on my iPhone.

Now, truth be told, I thoroughly miss the Noom CardioTrainer that I had on my droid. Unfortunately it does not exist on the iPhone and I'm not sure if anything will ever be able to replace the hole it left. After trying a few other iPhone apps and being dissatisfied, RunKeeper has come close to filling Cardio Tracker's void.

RunKeeper is accurate. I recently discovered that I can set the tracker to start and stop by movement. This helps to track walking with my dog (not that it's hardcore exercise.. but everything counts!) I can track a multitude of activities and the calories/distance/speed seem right so far for walking, jogging, hiking, and cycling.

From my dashboard Reports I can easily see that my exercise has increased over January

I can also easily see that I need to STEP IT UP for March, if I ever want to lose any lbs! To burn a pound of fat takes 3500 calories. Burning only 3800 in a month is piddly, but it's a start <so I won't discount too, too much>.

I have synced it up to MyFitnessPal(an app where I track my calorie intake) so my exercise calorie deficit is sure to be incorporated into the weight control equation.

Tracking exercise and food intake has been immensely helpful in controlling my weight over the last few years. I highly recommend it. Even if a paper and pen is your tool!

Corned Beef and Cabbage. My Irish side <nearly 50%> LOVES this stuff. LOVE LOVE LOVES!With a vacation coming up soon that's taking me away from home for St. Patty's, I had to make ours a little early. Monday, due to kitchen supply limitations, I used both the crock pot and stove top to cook up some corned beef and cabbage for the boyfriend and my parents. A mixture of stout, onion, carrot, potatoes, cabbage, and the more lean flat cut of corned beef rendered quite a good meal.And here we are, Wednesday night, with no corned beef left <tears>, but a lot of potatoes and carrots. That combined with some boredom, I decided to <take a break from online shopping and TV>, to cook late at night. Obviously, the go-to leftover dish from this meal is some hearty, corned beef hash. My problem with that is, we're veggie heavy and meat deprived here. I decided to start with that as an idea, and it clicked - I have three pieces of bacon in the fridge, I don't need to eat right now, but I do need breakfast tomorrow.Necessity truly is the mother of invention! I give you...Hash Breakfast Casserole:Time: 45 minServings: 8Ingredients:4 slices bacon (preferably, I only had three and it worked) or 4 oz of corned beef if you still manage to have some2-3 boiled potatoes1 boiled carrot1/2 cup chopped onion1/2 cup shredded cheese (I had cheddar and mozzarella)1/2 cup milk6 eggs1/4 teaspoon ground pepperDirections:1. Chop Chop the bacon, potatoes, carrots, and onion into a 1/2 inch dice.2. CookIn a nonstick frying pan over medium heat, cook the bacon for 2 minutes until some fat is rendered. Add the onion to sweat and render more fat. In this recipe, instead of draining, we are using the fat to cook the vegetables. Add the potatoes, carrots, and ground pepper once the bacon looks crisp and the onion looks translucent. Since the potatoes and carrots are already boiled, we are really just trying to caramelize a bit - so cook for a minute or two more. Turn the heat off and leave the pan on the burner.3. MixIn a glass measuring cup, measure the milk and crack 6 eggs. Beat lightly with a fork until combined.Coat a 9 x 13 glass pan with cooking spray. Spread the potato mixture on the bottom. Top with sprinkled cheese. Lastly, pour the egg mixture over. 4. BakeBake in a 350 degree oven for 28 minutes or until set.5. EnjoyCut into eight pieces. 6. ReheatThis works really well for preparing ahead of time. Reheating in the microwave for one minute and 30 seconds on high is just right <lucky for the boyfriend who has to wake up early the rest of the week>. Variation: This would have been awesome with some spinach, but I unfortunately did not have any on hand. If you do, mix 6 oz fresh baby spinach in with the carrots and potatoes in step 2.

Sunday, March 9, 2014

Blogging
is difficult. Apologies for not keeping up with it the best I should. I have a
newfound respect for people who blog. Planning out ideas, taking
pictures, making things look pretty (and sound pretty) has been taking me upwards
of a week per post. That is definitely not what I bargained for, but
I do find the release of thoughts to internet rewarding.

Truth
be told I’m not trying to spout my ideas as ultimate end all be all, and I’m
definitely not a subject matter expert on lifestyle. This blog is akin to an
online diary, with just thoughts to internet paper, hoping that putting it all
out there will remind me to stick with my goals as well as maybe help another
with theirs, whatever that may be.

So
enough of that…time to enjoy what’s left of this beautiful weather today. I'm thinking a nice dog walk with Chet and maybe a jog for me after. Stay
tuned for the wrap-up on February’s goal.

Friday, January 31, 2014

It's that time again: winter. A time for snow and snuggling. A time for getting sick as a dog.

I don't like being sick. And thankfully for me, less than healthy diet be damned, I don't get sick too often. Lately though, I find myself living with a real life carrier monkey (my boyfriend works in healthcare). Whatever's going around, chances are, he gets it. I usually quarantine him at first sight of illness to a different bedroom and wipe everything he touches with rubbing alcohol and gloved hands, but sometimes, alas, my fate is to fall ill.

This past week we have been battling some old world, dysentery-esque unpleasantness. Nothing to really brag about and get sympathy for, I'm still alive and sans hospital visit, but nevertheless I'm uncomfortable and really not cute right now

(proof)

If you are sick, I implore you (and try my best to do the same) to stay at home and get better soon. Inevitably, you will have to leave the house however while still under the weather. No, don't rejoice that you can now wear leggings out in public. It still is VERBOTEN to wear leggings out in public unless you are that girl from Instagram who makes money from her belfies Jen Selter.

So if you aren't Jen Selter, here is a list of key items for a sick girl to try and keep it cute when leaving the house:

Lip Gloss - something to help the chapped with a little tint: Neutrogena MoistureSmooth in Fresh Papaya ($8.99 at Ulta before applicable coupons)Mascara- something to help your tired eyes: Covergirl Exact Eyelights in the appropriate complimenting color to your eyeshade ($8.99 at Ulta before applicable coupons)Drink in Tow - something to replenish electrolytes: VitaCoco pure coconut water

Pants - leggings VERBOTEN!: try skinny jeans with a little stretch instead... like MidRise Rockstar Skinny ($34.94 before coupons) from Old Navy
The higher rise kind of feels like your tummy is being hugged!

Wednesday, January 15, 2014

My aversion to vegetables
started in early childhood. I remember staring down boiled yellow squash with
disgust and anxiety, sometimes for hours, until either my parents’ relented on
their “eat your vegetables” mandate or I was stealth enough to whisk it away to
garbageland in a napkin. Call me scarred for life by that stringy-yet-mushy
pile of bland. Hence the reason for my 2014 goal of incorporating more
vegetables into my meat and beer dominated diet.

Fortunately for me, I do have an
affinity for leafy greens. After mistakenly eating an entire plate of raw baby
spinach from a salad bar as a teen, I realized this vegetable was my friend. It
was a pretty green color (sucker for pretty), versatile enough to pair with
virtually any protein, and very delicious sautéed with garlic (whether fresh or
frozen). With such a good experience with spinach, I branched out to other
green vegetables as an adult – Brussels sprouts, kale, collard greens, etc.

Having a balanced diet not only
allows you to smugly brag to your less healthy friends, but it allows your body
to work most efficiently. And yes, a balanced diet needs more than meat,
cheese, and beer. Vegetables contain many nutrients your body cannot make on its own.

Spinach – contains more iron in 6oz
than the equivalent amount of hamburger. While eating it raw has nutritional
benefits, so does cooking it. For instance, raw spinach is significantly higher in folate,
vitamin C, niacin, riboflavin and potassium however not the way to get
the most iron out of the vegetable. Boiling without salt and draining actually
increases iron by roughly a third. Also beware – frozen has only about half as
much iron as fresh. Finally, it’s good to note that spinach should not be your
only source of iron nor calcium, as the oxalates within the vegetable prevent
those from being absorbed by your body.

Conclusion:
Incorporate into diet as both raw and cooked for maximum nutritional absorption.

Broccoli – Another vegetable high in
Vitamin K and A, this is a great vegetable to include in your diet if you are
currently supplementing for a Vitamin D deficiency, as both nutrients help metabolism
of Vitamin D.

Conclusion: Include a serving (as part of a 2-3 times a
week cruciferous veggie routine) for maximum benefit and be sure to not
overcook these little guys, as it will decrease both the nutrient value and
appeal of the food to picky eaters.

Brussels sprouts – As with broccoli, steamed
sprouts can provide some cholesterol-lowering benefits, because the fiber
within the little sprout does a better job teaming with the body’s mechanism to
excrete cholesterol this way. And who wouldn’t love to know that Brussels
sprouts top the list of cruciferous vegetables for the amount of cancer
protective Glucosinolates?

Conclusion: Include a 1.5 cup as a serving (as part of a
2-3 times a week cruciferous veggie routine) for maximum benefit and be sure to
not overcook these little guys, as it will decrease the amount of good stuff
and increase the amount of sulfur smell in your kitchen.

***Note***As with changing
anything about your diet, consult with your doctor first, as I am NOT a health
professional nor dietician; just a regular person who’s done a little research.

SBT Sautéed Lemon Garlic Spinach

Total Time: 10
min.

Yield: 2 one
cup servings

Ingredients:

2 pounds baby
spinach leaves

1 TBSP virgin olive
oil

2 TBSP minced
garlic (6 cloves chopped)

**that pre-minced
stuff is nasty, buy whole cloves and do the work yourself**

3/4 tsp freshly
ground black pepper

1 tsp plus a
little more of kosher salt

1 TBSP unsalted
butter

½ Lemon

Directions:

1. Clean

Rinse the
spinach well in cold water to make sure it's very clean. Spin it dry in a salad
spinner, leaving just a little water clinging to the leaves.

2. Sauté

In a very large
pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for
about 1 minute, but not until it's browned. Add all the spinach, and pepper to
the pot, toss it with the garlic and oil, sprinkle with a pinch of salt just to
help the spinach release water. Cover the pot, and cook it for 2 minutes.
Uncover the pot, turn the heat on high, and cook the spinach for another
minute, stirring with a wooden spoon, until all the spinach is wilted.

3. Finish and
plate

Transfer the
spinach to a serving bowl and toss with the butter, a squeeze of lemon, and a 1
tsp of sea or kosher salt. Do not discard all that nutrient packed water the
spinach releases – make sure to keep it all and enjoy hot!

SBT Quick Roasted Broccoli

Total Time: 15
min

Yield: 2 one
cup servings

Ingredients:

1 1/2 pounds
fresh broccoli

salt and pepper
to taste

olive oil

nonstick
cooking spray

Directions:

1. Preheat

Preheat oven to
400°F. Convection will move things along quicker, but bake works just fine.

2. Prep and
Maximize Nutrients

Trim the leaves
and tough ends from the broccoli stalks, before cutting the entire head into
small florets. Let sit for 3-5 minutes, as this will help facilitate
nutrients. In the meantime, cover a large
baking sheet with foil and a thin coat of olive oil. You can coat the sheet
with a brush or a small rubber spatula works too. Arrange the broccoli florets
on the sheet, leaving ample space between them - too close and they will steam
each other rather than roast. Sprinkle liberally with salt and pepper and mist
with a nonstick cooking spray.

3. Roast

Roast for 10
minutes or until tips of the florets are crisp but the broccoli is still bright
green.

Bright Green =
Nutrients; Greenish brown = you went too far.

4. Caution

These are
addictive and you may eat them all before you remember to share.

Friday, January 10, 2014

EAT: Healthier Friday Pizza Night

As an Italian-American living in the Northeast, it may come
as no surprise to learn Friday is pizza night. And living in the pizza belt for
30 years, choices are endless for delicious, crisp, cheesy, goodness. The
problem I am facing now is how does this fit into my New Year’s Resolution to eat
more vegetables but also eat less fat ? Sure, I could order a pie with vegetables
instead of meat toppings from any place in New Haven which would be heaven, but
it would also come with a still high caloric price I am trying to avoid.

So making my own pizza came to mind to help keep tabs on the
calories. But I have such snobby standards given I have eaten from the best
places in the country for years. It has to be thin, crisp, and out of this
world New Haven delicious.

First came finding the perfect sauce. Yes, I can make a good
sauce (thanks, Mom and Grandma) but when you want pizza, you usually are in the
mood for easy. Cut to store bought.

My choice, you ask? Sclafani Filetto di Pomodoro. It’s my
go-to sauce when I do not want to put in the effort making my own. If you want
your pie a little spicier, mixing it 50/50 with another of Sclafani’s – the Fra
Diavolo – works well. Other picky sauce
approved options if you cannot find Sclafani on sale are Victoria’s Marinara (you
may know them for their Vodka sauce) and Nature’s Promise Organic Tomato Basil from
Stop & Shop.

Now when it comes to adding vegetables, some people prefer
their pizza white rather than red. If you are that person, forget about the
store bought and mix up a béchamel-like sauce on your own. My simple white pie
solution is a mixture of low fat ricotta or cottage cheese, a grated hard
Italian cheese (Parmeggiano or Romano), and a milder cheese such as smoked
provolone or part skim mozzarella. A blend from Target’s Market Pantry will do
the trick as it combines Parmeggiano with Mozzarella for an easy addition to my
cottage cheese.*When using cottage cheese, drain using a coffee filter to
remove excess moisture otherwise you may compromise the crispiness of your
crust and may require extra cooking time.

Remember with pizza, a lot is up to your taste. I love
crispy, thin pizza, but if you prefer it a little thicker, stretch the dough a
little less. More cheese and no concern for fat? Pile it on. Whatever you do, keep it simple and have fun.

SBT Pizza Dough

**bread flour is the key to New Haven thin crispy crust. If
you can't find bread flour, you can substitute it with all-purpose flour but I
cannot guarantee you’ll love the chewier result**

1 1/2 teaspoons sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

**you can cut this by ½ tsp if you are watching sodium
intake, but realize this is a key ingredient to crisp the crust as well**

1 1/2 cups water, 100-110 degrees F

**Too cold? Lazy, inactivated
yeast. Too hot? Dead useless yeast**

1 tablespoon olive oil

Cooking spray for greasing the bowl

Semolina flour for dusting the cookie sheet

1.Combine

Measure out all dry ingredients to a stand
mixing bowl.

2.Mix

Add the water and oil to the dry mixture and
mix until dough forms on low

3.Knead

If using a high quality stand mixer, continue
to mix the dough at a higher speed for 5 minutes. And do watch this process, as
there have been times when making yeast dough that I almost lost my mixer off
the edge (of the counter).

If you do not have a high quality mixer,
knead the dough for 5 minutes on a well-floured surface.

4.Let rest and rise

Using the cooking spray, cover every inch of
a glass bowl. Transfer the dough ball to the bowl and cover with plastic wrap
for an hour to rise. If not using today, refrigerate up to 3 days (after that,
weird yeast esters start to form and you’ll have more of a sourdough on your
hands than pizza crust).

SBT Crispy Thin Formaggio Pizza

½ recipe Pizza Dough above

1 cup Sclafani Filetto di Pomodoro

**or your favorite marinara**

1 cup shredded part-skim mozzarella blend

1.Nonstick

Generously sprinkle a foil lined 13 x 9 cookie
sheet with semolina flour or cornmeal. Trust me, you need the coarse crunchy
stuff here, as neither your typical baking flour nor nonstick cooking spray
work for this destickifying application. And yes, I recommend a cookie sheet
rather than a pizza stone. I find those things to be highly overrated and
difficult to clean.

2.Stretch

Take your dough between two dry hands and
stretch. If you can’t stretch in the air without making holes, it’s ok to use a
rolling pin on the cookie sheet surface. Either way, stretch into a somewhat
rectangular shape as close as you can to the pan edges. The dough will fight
you like hell. After a couple minutes of stretching let it rest in the shape
you have it and go at it again later. It will be more willing to cooperate the
second time around.

3.Sauce

Once the dough is stretched, spread your
sauce all over, leaving a ½ inch perimeter. If you like crust, leave more of a
perimeter and cut down on the sauce.

4.Sprinkle

Sprinkle the cup of cheese evenly over the
sauce

5.Bake

Bake at 475 for 11 minutes or until desired
level of crisp. If you have a convection oven setting, 475 will almost get you
to New Haven brick oven quality.

Generously sprinkle a foil lined cookie
sheet with semolina flour or cornmeal. Trust me, you need the coarse crunchy
stuff here, as neither your typical baking flour nor nonstick cooking spray
work for this destickifying application. And yes, I recommend a cookie sheet
rather than a pizza stone. I find those things to be highly overrated and
difficult to clean.

2.Stretch

Take your dough between two dry hands and
stretch. If you can’t stretch in the air without making holes, it’s ok to use a
rolling pin on the cookie sheet surface. Either way, stretch into a somewhat
rectangular shape as close as you can to the pan edges. The dough will fight
you like hell. After a couple minutes of stretching let it rest in the shape
you have it and go at it again later. It will be more willing to cooperate the
second time around.

3.Sauce

Mix all sauce ingredients in a bowl and
season with pepper to taste. Once the dough is stretched, spread your sauce all
over, leaving a ½ inch perimeter. If you like crust, leave more of a perimeter
and cut down on the sauce.

4.Sprinkle

Sprinkle the cup of cheese evenly over the
sauce. Add the broccoli on top. I like my broccoli oven roasted, so I put on
top of the cheese. If you do not want your broccoli roasted, reverse the order.

5.Bake

Bake at 475 for 11 minutes or until desired
level of crisp. If you have a convection oven setting, 475 will almost get you
to New Haven brick oven quality.